milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries, sliced
1 sm. container of Cool Whip
1 angel food cake
Combine first 4 ingredients and set aside.
Slice top 1/4 off of cake and set
aside.
Carve tunnel out of remaining cake and break into small chunks.
Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture.
Fill
tunneled cake with mixture and replace lid on cake.
Extra mixture can be placed in center hole.
155149
QUICK
TOMATO
SPICE
CAKE
1 pkg. (2layer) spice cake mix
1 can (10 3/4 oz.) condensed tomato soup
1/2 c. water
2 eggs
1 c. chopped nuts (opt.)
Mix only above ingredients; following directions on package.
If desired fold in cup chopped nuts or walnuts.
Bake as directed.
Frost with cream cheese frosting or other favorite white frosting.
155150
COCONUT
CAKE
1 box Duncan Hines butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip
Bake cake in 2 round layer pans; allow to cool.
Cut each layer in half to make
4 layers.
Mix next 3 ingredients and chill.
Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip.
Spread coconutsugarsour cream mixture between cake layers.
Ice cake with Cool Whip mixture.
Can be baked the day before and refrigerated.
155151
MYSTERY
CAKE
1 pkg. coconut or any other kind of
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